Not 10 a Dozen Chocolate Chip Cookies Nancy B's Bakery Clone
Indulge in bakery-style decadence with this "Not 10 a Dozen Chocolate Chip Cookies Nancy B’s Bakery Clone" recipe! Inspired by the famed oversized cookies from Pittsburgh’s beloved Nancy B’s Bakery, these thick, chewy delights are packed with a heavenly combination of semi-sweet chocolate chips and milk chocolate chunks for the ultimate chocolate experience. With a perfectly golden edge and a soft, gooey center, these generously portioned cookies are a dessert lover’s dream. Ready in under 30 minutes, they’re ideal for satisfying sweet cravings or impressing guests. Whether enjoyed warm from the oven or saved for later, these cookies promise bakery-quality results right in your kitchen. Perfect for chocolate chip cookie enthusiasts, this recipe guarantees you won’t stop at just one!
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Ingredients
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup light brown sugar (packed)
- 2 pieces large eggs
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chunks
Directions
Step 1
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
Step 2
In a large mixing bowl, beat the unsalted butter, granulated sugar, and light brown sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Step 3
Add the eggs, one at a time, beating well after each addition. Then mix in the pure vanilla extract until combined.
Step 4
In a separate mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed, until just combined. Do not overmix.
Step 6
Fold in the semi-sweet chocolate chips and milk chocolate chunks with a spatula or wooden spoon.
Step 7
Using a large cookie scoop or 1/4 cup measuring cup, scoop out mounds of cookie dough and place them on the prepared baking sheets, spacing them about 2 inches apart.
Step 8
Bake the cookies for 12-13 minutes, or until the edges are lightly golden but the centers still look slightly underbaked (they'll continue to cook as they cool).
Step 9
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Step 10
Enjoy these cookies warm or store them in an airtight container at room temperature for up to 5 days (if they last that long!).
Nutrition Facts
| Serving size | (1605.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6811.2 |
| Total Fat 273.7g | 0% |
| Saturated Fat 160.6g | 0% |
| Cholesterol 677.6mg | 0% |
| Sodium 2850.9mg | 0% |
| Total Carbohydrate 1083.7g | 0% |
| Dietary Fiber 40.6g | 0% |
| Total Sugars 749.7g | |
| Protein 90.2g | 0% |
| Vitamin D 80IU | 0% |
| Calcium 700.9mg | 0% |
| Iron 33.2mg | 0% |
| Potassium 1740.6mg | 0% |
Source of Calories